Cabbage Parm
Published Sept. 26, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7tablespoons extra-virgin olive oil, plus more for serving
- 1medium green cabbage (about 2½ pounds), cut into 2-inch wedges
- Salt and pepper
- ½pound bread, such as sourdough or ciabatta, torn into1-inch chunks
- 1garlic clove, grated
- 3cups/24 ounces store-bought or homemade tomato sauce
- 2cups/8 ounces grated low-moisture mozzarella
- Basil leaves, for topping
Nutritional analysis per serving (4 servings)
636 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 24 grams protein; 1465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees and arrange racks in the middle and bottom of the oven.
- Step 2
Drizzle a sheet pan with 2 tablespoons olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.
- Step 3
Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.
- Step 4
Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.
- Step 5
To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately.
Private Notes
Comments
This was so easy and delicious! I used Rao's marinara sauce. Tweaks: - I lined my sheet pan with parchment paper, rather than greasing it, which makes for easier cleanup and uses less olive oil. - Brushed the cabbage with oil instead of drizzling, for more even distribution. - Cooking for one, I was too lazy to bother with the croutons, so I sprinkled panko on top of the mozzarella in step 4.
These are notes for making this in the future. I've made eggplant parm "skinny" like this many times. Use way less salt, spray everything with olive oil rather than drizzling to reduce amount used. It will still brown. Add basil to sauce as well as garnish. This should bring the dish to a reasonable level of sodium and fat.
Just made this. Used an ordinary cabbage and Rao's marinara sauce. My husband who's not real adventurous, especially regarding vegetables, went back for seconds! Next time (or tomorrow with the leftovers), I will definitely add red pepper flakes. Then it will be perfect.
I am an avid baker & cook, we eat just about anything, and I use NYTcooking weekly and typically love a recipe when it's highly rated. For whatever reason, this was a definite fail for us. Cooked as suggested, used regular cabbage, added the basil as suggested, even roasted it a bit longer but in the end, it's in the "not again" pile.
really delicious! Too lazy to make the croutons this time and substituted provolone to limit lactose. Adding brown rice to the leftovers for a heartier lunch.
Cooked some merguez in the oven while the cabbage cooked. Went well together.
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